"Bratislava, Slovensko" . . "Hygiena Alimentorum XXXIV" . "Zm\u011Bny kolorimetrick\u00FDch parametr\u016F v pr\u016Fb\u011Bhu v\u00FDroby a skladov\u00E1n\u00ED Olomouck\u00FDch tvar\u016F\u017Ek\u016F"@cs . . "Olomouck\u00E9 tvar\u016F\u017Eky jsou s\u00FDrem vyr\u00E1b\u011Bn\u00FDm z tvarohu, na povrchu v d\u016Fsledku aerobn\u00EDho proteolytick\u00E9 mikrofl\u00F3ry jsou zlato\u017Elut\u00E9 barvy a zcela unik\u00E1tn\u00ED a charakteristick\u00E9 chuti, v\u016Fni a barvy. C\u00EDlem t\u00E9to studie bylo popsat zm\u011Bnu barvy v syst\u00E9mu CIELAB v z\u00E1vislosti na ro\u010Dn\u00EDm obdob\u00ED. I p\u0159es t\u00E9m\u011B\u0159 stejn\u00E9 hodnoty sv\u011Btlosti povrchu (L * = 91,47-92,56), byly v r\u016Fzn\u00FDch ro\u010Dn\u00EDch obdob\u00EDch v\u00FDznamn\u011B odli\u0161n\u00E9 v\u00FDsledky (P <0,05), a to na konci doby skladov\u00E1n\u00ED v zim\u011B (L * = 60,15, a * = 0,52, b* = 18,11) ve srovn\u00E1n\u00ED s jarn\u00EDm obdob\u00EDm (L * = 50,22, * = -2,14, b * = 11.22). Produkt na \u0159ezu vykazoval men\u0161\u00ED zm\u011Bnu barvy v letn\u00EDm obdob\u00ED, kdy l\u00E9pe prozr\u00E1val." . "Zm\u011Bny kolorimetrick\u00FDch parametr\u016F v pr\u016Fb\u011Bhu v\u00FDroby a skladov\u00E1n\u00ED Olomouck\u00FDch tvar\u016F\u017Ek\u016F"@cs . . "119027" . . "Olomouck\u00E9 tvar\u016F\u017Eky jsou s\u00FDrem vyr\u00E1b\u011Bn\u00FDm z tvarohu, na povrchu v d\u016Fsledku aerobn\u00EDho proteolytick\u00E9 mikrofl\u00F3ry jsou zlato\u017Elut\u00E9 barvy a zcela unik\u00E1tn\u00ED a charakteristick\u00E9 chuti, v\u016Fni a barvy. C\u00EDlem t\u00E9to studie bylo popsat zm\u011Bnu barvy v syst\u00E9mu CIELAB v z\u00E1vislosti na ro\u010Dn\u00EDm obdob\u00ED. I p\u0159es t\u00E9m\u011B\u0159 stejn\u00E9 hodnoty sv\u011Btlosti povrchu (L * = 91,47-92,56), byly v r\u016Fzn\u00FDch ro\u010Dn\u00EDch obdob\u00EDch v\u00FDznamn\u011B odli\u0161n\u00E9 v\u00FDsledky (P <0,05), a to na konci doby skladov\u00E1n\u00ED v zim\u011B (L * = 60,15, a * = 0,52, b* = 18,11) ve srovn\u00E1n\u00ED s jarn\u00EDm obdob\u00EDm (L * = 50,22, * = -2,14, b * = 11.22). Produkt na \u0159ezu vykazoval men\u0161\u00ED zm\u011Bnu barvy v letn\u00EDm obdob\u00ED, kdy l\u00E9pe prozr\u00E1val."@cs . . . . . . "978-80-8077-334-2" . "J\u016Fzl, Miroslav" . "43210" . . "Changes in colorimetric parameters during production and storage of Olomouc curd cheese (Olomouck\u00E9 tvar\u016F\u017Eky)"@en . "RIV/62156489:43210/13:00200162" . "\u0160trbsk\u00E9 Pleso, Slovensko" . "2"^^ . . "2"^^ . . "RIV/62156489:43210/13:00200162!RIV14-MSM-43210___" . "2013-01-01+01:00"^^ . "Kalhotka, Libor" . "\u0160t\u00E1tna veterin\u00E1rna potravinov\u00E1 spr\u00E1va Slovenskej republiky, Univerzita veterin\u00E1rsk\u00E9ho lek\u00E1rstva a farm\u00E1cie v Ko\u0161iciach" . "Changes in colorimetric parameters during production and storage of Olomouc curd cheese (Olomouck\u00E9 tvar\u016F\u017Eky)"@en . "[13CB37CC7470]" . . . . "3"^^ . . . "Olomouck\u00E9 tvar\u016F\u017Eky are acidic based cheese, on the surface due to aerobic proteolytic microflora are golden yellow wax and cheese get their completely unique and characteristic flavor, aroma and color. The aim of this study was to describe the system in CIELAB color system depending on the seasons. Despite almost identical values surface lightness (L * = 91.47 to 92.56), at various times were significantly different results (P <0.05) at the end of the storage period in winter (L * = 60.15, and a* = 0.52, b* = 18.11) compared with the spring period (L * = 50.22, a * = -2.14, b * = 11.22). The product cut causing less discoloration in the summer."@en . "S" . . . "Zm\u011Bny kolorimetrick\u00FDch parametr\u016F v pr\u016Fb\u011Bhu v\u00FDroby a skladov\u00E1n\u00ED Olomouck\u00FDch tvar\u016F\u017Ek\u016F" . "lightness; colour; CIELAB; sensory evaluation; quality"@en . "Zm\u011Bny kolorimetrick\u00FDch parametr\u016F v pr\u016Fb\u011Bhu v\u00FDroby a skladov\u00E1n\u00ED Olomouck\u00FDch tvar\u016F\u017Ek\u016F" .